presented by:
Robert Launay, PhD
Program of African Studies, Northwestern University

Sikia Restaurant
Washburne Culinary Institute of Kennedy King College
740 W. 63rd St, Chicago

Podcast courtesy of WBEZ’s Chicago Amplified

It is hard to imagine two culinary traditions so different and yet so intimately related through history as the cuisines of the United States and of West Africa. Yet African cuisine remains a total mystery to most of the American public. Continue reading →

Presented by
Chef Jenny Lewis, C.C.E., C.H.E, Chicago Candy Tours

Podcast courtesy of WBEZ’s Chicago Amplified

Are you ready to be sweet-talked?

That’s just what Chef Jenny Lewis of Chicago Candy Tours will do when she gives us the real skinny on Chicago’s substantial candy history (we promise–the facts will not be sugarcoated!). Continue reading →

Presented by
Elizabeth Andoh
author/teacher, Tokyo and Osaka, Japan

Podcast courtesy of WBEZ’s Chicago Amplified

Kansha is both credo and culinary practice: an expression of gratitude for nature’s gifts and deep appreciation for the efforts and ingenuity of those who take nature’s bounty and turn it into good food. The spirit of kansha, deeply rooted in Buddhist philosophy and tradition, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve the earth’s natural resources. Continue reading →

Lecture, cooking demo and book signing
Presented by:
Grace Young,
Hailed as the “Poet Laureate of the Wok”

Podcast courtesy of WBEZ’s Chicago Amplified

Sadly, while the term “stir-fry” is part of the American culinary vocabulary, the stir-fry technique remains misunderstood. Stir-fried dishes are often poorly prepared in restaurants and misrepresented in magazines and cookbooks. Continue reading →